Kashmiri Mango Pickle/ aam ka achar


 Kashmiri Mango Pickle/ aam ka achar

Summer is the best time to make Pickle or Aam ka Achar. As you know its mango season, so it is the best time to prepare the various type of mango pickle. Pickle or Achar is my favourite, so today I share a unique recipe of  Kashmiri mango pickle/Aam ka Achar. It's very popular sweet and sour pickled mango. It originated in Kashmir but it is widely made in Bengal. This Achar can be stored for a few months.


Preparation time: 00:40:00

Cooking time: 00:30:00

Yield:7-10

Ingredients:


  • Raw mango: 4 medium sizes
  • Dry red chilli: 5 pieces
  • Ginger julienne: 2tablespoon
  • Salt: to taste
  • Sugar: 1.5 cup
  • White vinegar: 1/2 cup

Preparation:


  • Peel the mangoes and cut into pieces.
  • Wash the mango pieces and soak the mango pieces with water and salt for 2 hours.

 Kashmiri Mango Pickle/ aam ka achar



  • Wash it twice and place into a strainer. Lay the mango pieces into a kitchen towel and let it be dried.

 Kashmiri Mango Pickle/ aam ka achar



  • Cut the dry red chilli and remove the seeds and chop.

 Kashmiri Mango Pickle/ aam ka achar



  • Take a pan and add vinegar and sugar and stir.

 Kashmiri Mango Pickle/ aam ka achar



  • Add the ginger and cook 1-2 mins, then add mango pieces and cook on a medium flame for 15-20 mints.

 Kashmiri Mango Pickle/ aam ka achar



  • After 20 mins the sugar syrup become thick and mangos become soft. Once it is cooked and the syrup looks a little watery add red chilli pieces and turns off the flame and remove from stove.

 Kashmiri Mango Pickle/ aam ka achar

  • After cooling it will be more thicken.
  • Let it be cool on room temperature.
  • Transfer the prepared mango achar in to an airtight glass jar and store it for use as and when required.
 Kashmiri Mango Pickle/ aam ka achar

Tips for store Achar :

  • If you want to store Achar for 1 year then  you follow these tips.
  • You must use white vinegar.
  • You store Achar in a airtight glass jar.
  • Wash the glass jar before it use with liquid shop  a few times and pour  warm water into the glass jar and leave for a few hours.
  • Sundry the glass jar.


Kashmiri Mango Pickle/ aam ka achar   Kashmiri Mango Pickle/ aam ka achar Reviewed by Taste and Spice on June 26, 2019 Rating: 5

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